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Journal of Ethnopharmacology Mar 2020The botanical identity of the ancient vernacular cynomorium does not correspond to the modern scientific genus while it is not clear how many species of hipocistis... (Review)
Review
ETHNOPHARMACOLOGICAL RELEVANCE
The botanical identity of the ancient vernacular cynomorium does not correspond to the modern scientific genus while it is not clear how many species of hipocistis (Cytinus sp.) were differentiated by the ancient physicians and whether Cynomorium coccineum was subsumed. The early history of therapeutic uses related to the herbal drugs derived from these parasitic taxa is therefore not easily accessible. Cynomorium coccineum became an important pharmaceutical commodity after the Siege of Malta but its importance decreased in the 18th century and now is considered obsolete.
MATERIAL AND METHODS
We compare the morphological, ecological and therapeutic information of Cynomorium and other parasitizing plant taxa across the past 2000 years and contextualize their uses with the pharmacological properties of their principal metabolites focusing on the raise and fall of C. coccineum as a medicine.
RESULTS
The therapeutic uses of C. coccineum, the Maltese mushroom, seem to become clearly traceable since the Canon of Medicine by Avicenna. Styptic and astringent drugs such as Cynomorium, Cytinus but also gall apples and many others have been selected for their protein-linking capacity leading to the formation of a protective layer on the mucous membranes, which can be used to reduce the secretion of water and electrolytes in case of diarrhoea, dysentery and external bleedings. Whether C. coccineum is effective as a systemically applied anti-haemorrhagic drug is questionable.
CONCLUSION
It appears that the vernacular cynomorium of the ancients corresponds to an edible Orobanche sp. while it remains doubtful whether the vernacular hipocistis was next to Cytinus sp. also applied to C. coccineum as evidence of C. coccineum parasitizing Cistus sp. is scarce. The isolation of gallic acid used as a styptic and the increasing availability of chemical styptics in the 18th century together with the availability of effective alternative anti-diarrhoeic drugs with a more reliable supply very probably led to the decline of the importance of the Maltese mushroom in pharmacy during the 18th century. The effectiveness of gallic acid as a systemic anti-haemorrhagic remains uncertain.
Topics: Agaricales; Animals; Astringents; Cynomorium; Diarrhea; Gallic Acid; Hemorrhage; Humans; Phytotherapy
PubMed: 31678417
DOI: 10.1016/j.jep.2019.112368 -
Food Chemistry Nov 2022Aronia berry has extremely strong and unpleasant astringent mouthfeel. However, detailed information on the key astringent compounds is still limited. To fill this gap,...
Aronia berry has extremely strong and unpleasant astringent mouthfeel. However, detailed information on the key astringent compounds is still limited. To fill this gap, astringent compounds were firstly separated from aronia juice. Following sensory evaluation, phenolic profile determination, validation by in-vitro models, and thiolytic degradation, key astringent compounds were identified. Results showed when most proanthocyanidins (PAs) were removed while other phenolic compounds remained, the astringency intensity of aronia juice was significantly decreased. In-vitro models, including saliva precipitation index and mucin turbidity, validated PAs rather than anthocyanins as the key astringent compounds. The protein-precipitated PAs from aronia juice were identified as polymers, linked by B-type bonds, with (-)-epicatechin as the extension unit and predominantly as the terminal unit, having a 69.56 mean degree of polymerization (mDP), far higher than the 35.38 mDP of PAs separated directly from juice. These findings would be valuable to the development of targeted astringency mitigation approaches.
Topics: Anthocyanins; Astringents; Fruit; Phenols; Photinia; Proanthocyanidins
PubMed: 35751215
DOI: 10.1016/j.foodchem.2022.133431 -
Seminars in Cutaneous Medicine and... Jun 2016Acne and rosacea are common inflammatory processes historically classified in the same disease category, but evolving understanding of their disparate pathophysiology... (Review)
Review
Acne and rosacea are common inflammatory processes historically classified in the same disease category, but evolving understanding of their disparate pathophysiology and exacerbating factors have generated an enormous armamentarium of therapeutic possibilities. Patients seek over-the-counter therapies first when managing cutaneous disease; therefore, this review defines ingredients considered to be effective over-the-counter acne and rosacea products, their mechanisms, and safe formulations, including botanical components, oral supplements, and other anecdotal options in this vast skin care domain.
Topics: Acne Vulgaris; Administration, Cutaneous; Astringents; Benzoyl Peroxide; Dermatologic Agents; Detergents; Evidence-Based Medicine; Global Health; Humans; Hydroxy Acids; Kinetin; Niacinamide; Nonprescription Drugs; Phototherapy; Randomized Controlled Trials as Topic; Resorcinols; Rosacea; Salicylates; Sulfur; Sunscreening Agents; Tea Tree Oil; Treatment Outcome; Tretinoin; Zinc
PubMed: 27416314
DOI: 10.12788/j.sder.2016.026 -
Journal of Dairy Science Jul 2020Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase... (Review)
Review
Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase in oral friction or roughness. Astringency caused by tannins and other polyphenols has been well documented and studied. Whey proteins are popular for their functional and nutritional quality, but they exhibit astringency, particularly under acidic conditions popular in high acid (pH 3.4) whey protein beverages. Acids cause astringency, but acidic protein beverages have higher astringency than acid alone. Whey proteins are able to interact with salivary proteins, which removes the lubricating saliva layer of the mouth. Whey proteins can also interact directly with epithelial tissue. These various mechanisms of astringency limit whey protein ingredient applications because astringency is undesirable to consumers. A better understanding of the causes of whey protein astringency will improve our ability to produce products that have high consumer liking and deliver excellent nutrition.
Topics: Beverages; Humans; Sensation; Taste; Whey Proteins
PubMed: 32448585
DOI: 10.3168/jds.2020-18303 -
Advances in Wound Care Jun 2020Sickle-cell leg ulcers (SCLUs) are a severe, chronic, and recurrent complication of sickle-cell disease (SCD). There are no official recommendations for treatment.... (Review)
Review
Sickle-cell leg ulcers (SCLUs) are a severe, chronic, and recurrent complication of sickle-cell disease (SCD). There are no official recommendations for treatment. Only a few studies with a high level of evidence have been conducted to evaluate treatment of SCLUs. However, several studies have been conducted with a high level of evidence to evaluate the efficacy of treatments in venous leg ulcers, and SCLUs could benefit from these treatments, especially when a venous incompetence or an edema is associated. Pathophysiology of SCLUs includes a vasculopathy related to chronic hemolysis and an endothelial dysfunction, which could be therapeutic approaches to SCLU treatment. Therapeutic approaches to SCLUs can target SCD on the one hand and skin healing and associated aggravating factors on the other. A review of the literature found only case series and six randomized controlled trials; some offered encouraging results, but most had serious biases. Clinical trials specifically targeting SCLUs are difficult to realize because of the small number of affected patients, in comparison with patients with leg ulcers from other causes. Treating SCLUs remains a challenge. Data in the literature are currently insufficient to offer clear treatment guidelines because of several biases in controlled studies. New studies are under way to assess the efficacy of topical treatments and describe the microbiome of SCLUs. Prevention of SCLU recurrence should be assessed in future clinical trials because the high risk of recurrence is an unsolved critical issue.
Topics: Administration, Topical; Adolescent; Adult; Anemia, Sickle Cell; Astringents; Bandages; Child; Edema; Female; Humans; Leg Ulcer; Male; Microbiota; Negative-Pressure Wound Therapy; Pain Management; Practice Guidelines as Topic; Randomized Controlled Trials as Topic; Recurrence; Secondary Prevention; Varicose Ulcer; Venous Insufficiency; Wound Healing; Young Adult; Zinc Sulfate
PubMed: 32286203
DOI: 10.1089/wound.2018.0918 -
Neuroscience Jun 2023Taste and oral somatosensation are intimately related to each other from peripheral receptors to the central nervous system. Oral astringent sensation is thought to...
Taste and oral somatosensation are intimately related to each other from peripheral receptors to the central nervous system. Oral astringent sensation is thought to contain both gustatory and somatosensory components. In the present study, we compared the cerebral response to an astringent stimulus (tannin), with the response to one typical taste stimulus (sweet - sucrose) and one typical somatosensory stimulus (pungent - capsaicin) using functional magnetic resonance imaging (fMRI) of 24 healthy subjects. Three distributed brain sub-regions responded significantly different to the three types of oral stimulations: lobule IX of the cerebellar hemisphere, right dorsolateral superior frontal gyrus, and left middle temporal gyrus. This suggests that these regions play a major role in the discrimination of astringency, taste, and pungency.
Topics: Humans; Taste; Astringents; Brain; Taste Perception; Brain Mapping; Magnetic Resonance Imaging
PubMed: 36966878
DOI: 10.1016/j.neuroscience.2023.03.011 -
Food Chemistry Mar 2022Astringency is a dry puckering mouthfeel mainly generated by the binding of tannins with proteins in the mouth. Tannins confer benefits such as resistance to biotic... (Review)
Review
Astringency is a dry puckering mouthfeel mainly generated by the binding of tannins with proteins in the mouth. Tannins confer benefits such as resistance to biotic stresses and have antioxidant activity, and moderate concentrations of tannins can improve the flavor of fruits or their products. However, fruits with high contents of tannins have excessive astringency, which is undesirable. Thus, the balance of astringency formation and removal is extremely important for human consumption of fruit and fruit-based products. In recent years, the understanding of fruit astringency has moved beyond the biochemical aspects to focus on the genetic characterization of key structural genes and their transcriptional regulators that cause astringency. This article provides an overview of astringency formation and evaluation. We summarize the methods of astringency regulation and strategies and mechanisms for astringency removal, and discuss perspectives for future exploration and modulation of astringency for fruit quality improvement.
Topics: Astringents; Fruit; Humans; Tannins; Taste; Wine
PubMed: 34619522
DOI: 10.1016/j.foodchem.2021.131234 -
Biosensors & Bioelectronics Feb 2022Numerous efforts have been attempted to mimic human tongue since years. However, they still have limitations because of damages, temperature effects, detection ranges...
Numerous efforts have been attempted to mimic human tongue since years. However, they still have limitations because of damages, temperature effects, detection ranges etc. Herein, a self-healable hydrogel-based artificial bioelectronic tongue (E-tongue) containing mucin as a secreted protein, sodium chloride as an ion transporting electrolyte, and chitosan/poly(acrylamide-co-acrylic acid) as the main 3D structure holding hydrogel network is synthesized. This E-tongue is introduced to mimic astringent and bitter mouth feel based on cyclic voltammetry (CV) measurements subjected to target substances, which permits astringent tannic acid (TA) and bitter quinine sulfate (QS) to be detected over wide corresponding ranges of 29.3 mM-0.59 μM and 63.8 mM-6.38 μM with remarkable respective sensitivities of 0.2 and 0.12 wt%. Besides, the taste selectivity of this E-tongue is performed in the presence of various mixed-taste chemicals to show its high selective behavior toward bitter and astringent chemicals. The electrical self-healability is shown via CV responses to illustrate electrical recovery within a short time span. In addition, cytotoxicity tests using HeLa cells are performed, where a clear viability of ≥95% verified its biocompatibility. The anti-freezing sensing of E-tongue tastes at -5 °C also makes this work to be useful at sub-zero environments. Real time degrees of tastes are detected using beverages and fruits to confirm future potential applications in food taste detections and humanoid robots.
Topics: Astringents; Biosensing Techniques; HeLa Cells; Humans; Hydrogels; Taste; Tongue
PubMed: 34823963
DOI: 10.1016/j.bios.2021.113811 -
The Cochrane Database of Systematic... Apr 2015This Cochrane Review was withdrawn in April 2015, and this withdrawal notice was updated in September 2016. The review was withdrawn as result of comments submitted... (Meta-Analysis)
Meta-Analysis Review
This Cochrane Review was withdrawn in April 2015, and this withdrawal notice was updated in September 2016. The review was withdrawn as result of comments submitted via the Cochrane Library by Harri Hemilä in February 2015. Hemilä identified multiple errors in this Cochrane Review and made allegations of plagiarism of text and data from a previously published systematic review (Hemilä H. Zinc Lozenges may shorten the duration of colds: a systematic review. 2011;5:51‐58. dx.doi.org/10.2174/1874306401105010051). The comments referred to the version of this review first published in June 2013 (Singh M, Das RR. Zinc for the common cold. 2013;(6):CD001364. http://onlinelibrary.wiley.com/doi/10.1002/14651858.CD001364.pub4/full). The Cochrane Acute Respiratory Infections Group, which maintains the review, withdrew the review in April 2015, pending an assessment of the errors reported, and the group referred the allegations of plagiarism to the Editor in Chief. The Editor in Chief notified the authors of the concerns, and followed the Committee for Publication Ethics (COPE) guidelines. Replication of text was identified in the Cochrane Review. This was limited to copying of short phrases and was acknowledged by the authors. The level of text plagiarism was minor and at a level that would be addressed by a correction. The Editor in Chief carried out further investigation into the alleged plagiarism of data, with the co‐operation of the review authors, who provided supplementary information in support of their work. The allegations related to the derivation of means and standard deviations of data from some of the included studies. Although the authors acknowledge and cite the Hemilä 2011 review, the Editor in Chief considered that the authors’ explanation regarding some similarities in presented data between the two reviews was not conclusive. This version of the review will therefore remain withdrawn. This review was withdrawn due to concerns raised via the feedback mechanism regarding the calculation and analysis of data in the review in April 2015. Whilst it is not unusual for reviews to be withdrawn, the editorial group took the view that it would be better to take a cautious approach and explore the source and calculation of data used in the analysis in more detail, rather than keep the review on the Cochrane Database of Systematic Reviews for the time being. The editorial group responsible for this previously published document have withdrawn it from publication.
Topics: Common Cold; Dosage Forms; Gluconates; Humans; Randomized Controlled Trials as Topic; Severity of Illness Index; Zinc; Zinc Acetate; Zinc Compounds; Zinc Sulfate
PubMed: 25924708
DOI: 10.1002/14651858.CD001364.pub5 -
Critical Reviews in Food Science and... Jul 2023Tea contains a variety of bioactive components, including catechins, amino acids, tea pigments, caffeine and tea polysaccharides, which exhibit multiple biological... (Review)
Review
Tea contains a variety of bioactive components, including catechins, amino acids, tea pigments, caffeine and tea polysaccharides, which exhibit multiple biological activities. These functional components in tea provide a variety of unique flavors, such as bitterness, astringency, sourness, sweetness and umami, which meet the demand of people for natural plant drinks with health benefits and pleasant flavor. Meanwhile, the traditional process of tea plantation, manufacturing and circulation are often accompanied by the safety problems of pesticide residue, heavy metal, organic solvents and other exogenous risks. High-quality tea extract refers to the special tea extract obtained by enriching the specific components of tea. Through green and efficient extraction technologies, diversed high-quality tea extracts such as high-fragrance and high-amino acid tea extracts, low-caffeine and high-catechin tea extracts, high-bioavailability and high-theaflavin tea extracts, high-antioxidant and high-tea polysaccharide tea extracts, high-umami-taste and low-bitter and astringent taste tea extracts are produced. Furthermore, rapid detection, green control and intelligent processing are applied to monitor the quality of tea in real-time, which guarantee the stability and safety of high-quality tea extracts with enhanced efficiency. These emerging technologies will realize the functionalization and specialization of high-quality tea extracts, and promote the sustainable development of tea industry.
PubMed: 37493455
DOI: 10.1080/10408398.2023.2239348